The executive editor of Food & Wine magazine takes her good friend and complete wine idiot, Rolling Stone magazine film critic Peter Travers, on an often hilarious and always informative whirlwind tour of the world of wine.

    The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way.

     The One-Pot Ketogenic Diet Cookbook makes it easy to keep keto on the table every day of the week with family-friendly, one-pot meals for your skillet, slow cooker, sheet pan, stock pot, and more. With recipes ready to eat in under 45 minutes, this ketogenic diet cookbook is your go-to guide for setting the stress of staying in ketosis aside.The One-Pot Ketogenic Diet Cookbook includes: No-Mess Meals with simple-to-prep recipes using only one-pot or pan Over 100 Easy Ketogenic Diet Recipes with clear instructions for recipes such as Chicken Cordon Bleu Casserole, Cheesy Cauliflower Rice, Keto Hot Fudge, and much more Quick to Set with ketogenic diet recipes ready in 30-45 minutes Simple Ingredients with less than 8 ingredients per recipe Handy Extras with cooking tips, nutritional information, and weekly menu planners to help you stay on track with the ketogenic diet Keeping things simple and delicious, The One-Pot Ketogenic Diet Cookbook helps you stay on track with the ketogenic diet and lifestyle.

    In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day.She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion--whether to serve a garden barbecue, as a cold weather aperitif, or just to unwind with at the end of the day.Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter, and year-round showstoppers including the world's best gin and tonic. Moore is also an impassioned advocate of unfairly maligned drinks such as sherry, Campari and saki, and gives fascinating historical background on different spirits as well as invaluable advice on creating your home bar.How to Drink is a hugely readable, browseable and authoritative handbook, whose aim is to inform, entertain and crucially, make sure you can find the right drink at the right time."It doesn't need to be either difficult or expensive to drink as well as you eat, it just requires a little care...""A splendid book. Victoria Moore is quite right--it's not how much you drink but how you drink." --Fergus Henderson, chef and co-owner, St. Johns Restaurant"I loved How to Drink. For the first time in years I have broken open a bottle of vodka for a Bloody Mary, remembered how much better mulled cider is than mulled wine, drawn a fresh kettle for tea..." --Joanna Weinberg, author of How to Feed Your Friends with Relish"Anyone who loves their food should heed this unmatchable tutorial in the art of enjoying drink; Victoria Moore succinctly puts every sip in lively context, banishing the guilt from the pleasure of it all." --Rose Prince, author of The New English Kitchen

    But then in 2001, a Cabernet Sauvignon / Malbec blend beat all contenders in a blind taste test featuring Napa and Bordeaux’s finest. Today, Argentina and its signature wine are on the tip of every smart traveler’s tongue. How did this happen?The Vineyard at the End of the World tells the fascinating, four-hundred-year history of how a wine mecca arose in the high Andean desert. Profiling the outlandish figures who fueled the Malbec revolution—including celebrity enologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family—Ian Mount describes in colorful detail the nefarious scams, brilliant business innovations, and backroom politics that put Malbec on the map.

    One of the chapters in each trivia book was “Disturbing Facts about Our World”. I decided to fill an entire volume with facts about upsetting crimes and mayhem, combined with unbelievable yet real instances of misfortune and misery. This is a book where grim examples of bigotry and hypocrisy are intertwined with amusing stories of bad luck. In the spirit of the times we live in, I dedicated a whole chapter to COVID-19 trivia and weird medical conditions. I am well aware that many potential readers might be overwhelmed by the condensed negativity, but hey… a fact is a fact! Continue to read if you are curious to learn:- Why were the trousers of New Zealand’s farmers exploding?- What is the depressing origin of the phrase “Hip Hip, Hooray”?- Why did the Spanish Habsburgs royal family sleep with human mummies?- Why was it legal in Iceland until 2015 to kill Basque people?- Who was the “Deep Throat” informer from the Watergate scandal?- How many people were killed trying to cross the notorious Berlin Wall?- Why do snakes make a better pet than cats or dogs?- How can millipedes cause a train crash?- What is the etymology of “thug”?- What are the chances of getting killed by rubbish falling from space?- How did polygamist men in Kuwait manage to visit all their wives during the coronavirus lockdown?However incredible these pieces of trivia might sound, all entries have been verified and fact-checked.

    Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith.      Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." —The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." —Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."—New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."—San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." —Charleston Post & Courier"A feast for the eyes with no muss and fuss." —The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."—Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes." —Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." —American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." —Gourmet

    She visits the labyrinthine cellars of Champagne to examine the myths and the mystique of luxury bubbly and the grandes dames who made it the drink of celebration the world over. She pulls on sturdy boots to help with the harvest at the vineyards of iconoclastic Californian winemaker Randall Grahm and goes undercover as sommelier for a night in a five-star restaurant with a wine list the thickness of a phone book. She looks at the influence of powerful critics, notably Robert Parker and Jancis Robinson, invites readers into her dining room for an informal wine tasting, and compares collecting notes at a bacchanalian dinner with novelist Jay McInerney.As funny and engaging as she is knowledgeable, Natalie has an unconventional wit, curiosity, and obsession with all things related to wine that make for a tour both amusing and informative, from grape to bottle to glass.

    

    Lick your lips and shrink your hips with THE LOONEYSPOONS COLLECTIONJam-packed with the best of the best Janet & Greta recipes...made even BETTER! Better carbs Better fatsMore fiberLess sugarLess saltSame great taste that won t go to your waist!Plus TONS OF NEW, MUST-TRY RECIPES, including Greta's Gluten-Free Miracle Brownies - Chewy, moist, double-chocolate fudge browniesHoney, I Shrunk My Thighs! - Mouthwatering, honey-garlic baked chicken thighs that will leave everyone begging for more Moroccan and Rollin Quinoa Salad - The super-grain becomes super-scrumptious when paired with rockin spicePimped-Out Pumpkin Pie Pancakes - One taste and you ll say, Thanks(for)giving me this fabulous recipe! Diabetic? Looking for gluten-free or vegetarian options? Counting points? Cooking for finicky kids? The Looneyspoons Collection makes healthy eating delicious and fun for everyone! A feast for your eyes and your taste buds, TLC is overflowing with gorgeous, full-color food photos, hundreds of practical weight-loss, anti-aging and healthy-living tips and, of course, a heaping helping of Janet & Greta s trademark corny jokes and punny recipe titles.

    Cost and quality-conscious information includes appraisals of the best hotels, restaurants and sports facilities surrounding Walt Disney World as well as updated information on the attractions within the park itself.

    We opened for business at 5 p.m. and already there was a queue of hungry customers on the cobbled street of London's East End. In 1950s and 60s Bermondsey, the fish-and-chip shop was at the centre of the community. And at the heart of the chippy itself was 'Hooray' Hilda Kemp, a spirited matriarch who dispensed fish suppers and an abundance of sympathy to a now-vanished world of East Enders. For 'Hooray' Hilda knew all to well what it was like to feel real, aching hunger. Growing up in the slums of 1920s south-east London, the daughter of a violent alcoholic who drank away his wages rather than put food on the table, she could spot when a customer was in need and would sneak them an extra big portion of chips, on the house. As Hilda works in the chippy six days a week - cutting the potatoes and frying the fish, yesterday's rag becoming today's dinner plate - she hears all the gossip from the close-knit community. There are rumours that the gang wars are hotting up: the Richardsons and the Krays are playing out their fights across south-east London. And the industrial strike is carrying on for a painfully long time for the mothers with many mouths to feed. At home, Hilda's children are latchkey kids, letting themselves in from school and helping themselves to whatever is in the larder until she gets in from her long, hard day at work. Despite tragedy striking her family, Hilda never complained of the loss of her daughter at a tragically young age, nor the tough upbringing she narrowly escaped. With a cast of colourful characters - dirty ragamuffins, struggling housewives, rough-diamond gang members - 'Hooray' Hilda's story is one of grit, romance, nostalgia and British endurance. Told to her granddaughter Cathryn, this memoir is the uplifting sequel to 'WE AIN'T GOT NO DRINK, PA' and is a testament to a woman who lived life to the full, who enjoyed laughter and loved fiercely - even though her heart was broken many times over.

    He was eager to begin his first practice, but it turned out to be more than he bargained for. In just two years, in September, 1918, the entire village was sickened in rapid succession in the flu pandemic that killed quickly and indiscriminately throughout the world. It was wartime, and Nixon was unable to find help., This story is an up close and personal account of what it was like to be sick with the HINI type virus in 1918. It is a tale of a dedicated doctor whose selflessness, compassion and courage helped the villagers survive in the pandemic that killed more people in a year than the Black Death killed in a century...

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    With The 5-Ingredient College Cookbook, you can cook simple, delicious meals on the tightest of budgets and in the smallest of spaces. College food has developed quite the culinary “reputation.” Most students don’t have the time, money, or space to make meals like mom used to, so words like fast, cheap, and microwavable have become synonymous with college eating. But there IS a better way!Healthy cooking expert and cookbook author Pamela Ellgen brings you the latest in college cooking with The 5-Ingredient College Cookbook—the simplest college cookbook yet. By sticking to 5 easy-to-find main ingredients per recipe, The 5-Ingredient College Cookbook makes it easier than ever for students to cook tasty, high quality, healthy food for themselves. NO MONEY? Each recipe in this college cookbook calls for no more than 5 main, affordable, tasty ingredients NO TIME? Tried and true, these college cookbook recipes take 30 minutes or less from beginning to “yum!” NO EXPERIENCE? Helpful illustrations demonstrate how to prep common produce and even how to properly use a knife NO PROBLEM! 100+ of the most popular, student-approved recipes in this college cookbook include 3 variations to keep each one interesting time and time again Don’t head to the cafeteria for overpriced soggy waffles or “controversial” mystery meat. With just 5 ingredients and 30 minutes you can enjoy any one of the delicious, college student favorites in this college cookbook, such as: Classic French Toast, No-bake Energy Balls, Mozzarella Sticks, Greek Pita Sandwiches, Thai Chicken Ramen, Creamy Chicken and Mushroom Fettuccine, and more